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Smash Shrimp Tacos

Smash shrimp tacos with crispy, golden shrimp patties and a cool cabbage slaw in warm corn tortillas. Finely chopped shrimp are mixed into a quick patty batter, then pan-seared for a crunchy edge with creamy avocado.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican-Coastal
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Shrimp taco patties
  • 1.5 lb large shrimp
  • 0.25 cup breadcrumbs
  • 1 egg
  • 2 tbsp mayonnaise
  • 1 tsp lime juice
  • 0.5 tsp cumin
  • 0.25 tsp cayenne
  • 1 salt and pepper to taste
  • 1 vegetable oil for cooking
Taco toppings
  • 1 cabbage slaw
  • 1 avocado
  • 1 cilantro
  • 1 lime wedges
  • 1 crema
  • 8 corn tortillas

Equipment

  • 1 cast iron skillet

Method
 

Make shrimp patties
  1. Finely chop the large shrimp and place it in a mixing bowl with breadcrumbs, egg, mayonnaise, lime juice, cumin, cayenne, salt, and pepper, mixing until evenly combined.
  2. Form the mixture into 8-10 small patties so they’re about the same thickness for even browning.
Cook and assemble tacos
  1. Heat vegetable oil in a cast iron skillet over medium-high heat until shimmering.
  2. Cook the patties for 3-4 minutes per side, until golden and cooked through, then transfer to a plate.
  3. Warm the corn tortillas in the same skillet for about 10-20 seconds per side, just until flexible.
  4. Fill each warm tortilla with a shrimp patty and top with cabbage slaw, avocado slices, cilantro, and a squeeze of lime juice.
  5. Serve with crema on the side, so each taco stays crisp while you eat.

Notes

For the crispiest patties, keep them compact and avoid over-handling after mixing. Store cooked patties covered in the fridge for up to 3 days; reheat in a skillet over medium heat to restore crunch. Freezing is not recommended for best texture. Swap: for a lighter option, use Greek yogurt instead of mayonnaise in the patty mixture.